There are few things that make me happier than a dessert I can make with only a couple of steps and a couple of ingredients. By mixing chocolate with coconut milk, I make a vegan ganache that's smooth and creamy and makes great truffles. (A regular truffle would use chopped chocolate and heavy cream in a by-weight ratio of 2:1). Your truffles will only taste as good as the chocolate you get, so be sure to buy a brand that you like to eat. I love the combination of chocolate and salt so I find chopped pretzels to be a fun topping. If you want to go more natural, try rolling the truffles in cocoa powder, shredded coconut, or chopped hazelnuts or almonds.

1. Very finely chop dark chocolate and place in a bowl. Bring canned coconut milk to a simmer (on stovetop or microwave) and pour over dark chocolate. Cover with plastic wrap and let sit 8 minutes.

2. Add vanilla extract and stir chocolate and coconut milk mixture until totally smooth. (If there are unmelted pieces, just gently heat for a few seconds at a time to melt.) Chill in the fridge until firm but not totally hardened, about 1 hour.

3. With a melon baller, tablespoon or small ice cream scoop, scoop out truffle portions and roll into a ball in your hand. Garnish by rolling in cocoa powder, coconut or chopped pretzels (my favorite). Serve immediately or store in fridge until serving. These are best chilled.